Ingredients
Scale
- 300g Lotus Speculoos cookies
- 100g unsalted butter, melted
- 600g cream cheese, softened
- 200g caster sugar
- 200ml double cream
- 3 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
Feel free to swap out the cream cheese for a lactose-free option if needed, or use a vegan alternative if you’re catering to different dietary preferences. The beauty of home cooking is in its flexibility and its ability to fit your family’s needs.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
- In a food processor, blend the Lotus Speculoos cookies until finely crushed. Add the melted butter and pulse until the mixture resembles wet sand.
- Press the cookie mixture evenly into the bottom of the prepared pan, using the back of a spoon to smooth it out. Bake for 10 minutes, then let it cool.
- In a large bowl, beat the cream cheese and caster sugar until smooth and creamy. This should take about 2-3 minutes.
- Add the double cream, eggs, vanilla extract, and salt to the cream cheese mixture. Beat until fully combined and smooth.
- Pour the cream cheese mixture over the cooled crust. Tap the pan gently on the counter to release any air bubbles.
- Bake the cheesecake for 50-55 minutes, or until the edges are set and the center jiggles slightly.
- Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for an hour. This helps prevent cracking.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for the best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Lotus Speculoos Cheesecake english recipe, recipe, cooking, food
